Crumbly Duck Pilaf

For pilaf, you will need a cauldron or cast iron pot with a lid. Also prepare a deep bowl with a volume of 800–900 grams for soaking the rice.

Cut the duck into pieces the size of your index finger. Separate the legs along the bone length — the pieces will be different sizes, which is normal.

Pour 200 ml of vegetable oil into a wok and heat it. Toss in a small piece of duck — if it starts to fry, add the rest of the meat.

Fry the duck over medium heat, stirring constantly. When the meat releases its juices, continue frying until all the liquid has evaporated. Make sure nothing burns.

While the duck is frying, prepare the vegetables: cut the onion into half rings, and the carrot into thick straws or sticks.

Take rice (choose a variety for pilaf — with a brown streak in the middle or slightly brown in color). Pour 800 g of rice into a deep plate and fill it with boiled water at room temperature in exactly the same volume as the rice. The rice should absorb the water.

Once the duck juice has evaporated, add the onion and sauté over medium heat, stirring, until soft. Do not allow it to burn.

When the onion is ready, add the carrot and fry, stirring occasionally. Season to taste.

When the carrots have become soft, pour boiled water at room temperature. Important: the amount of water should be exactly the same volume as the rice on the plate. To check, use a second identical plate — pour water and compare the levels.

Bring the contents of the wok to a boil and simmer over medium heat for 5 minutes.

Transfer the soaked rice from the bowl into the cauldron along with the remaining water at the bottom. Level the rice with a ladle or skimmer in an even layer so that the water slightly covers the grains.

Don't stir the rice. Reduce the heat.

When the surface begins to bubble slightly, carefully flip only the top layer of rice — do not poke or stir deeper.

When the water has reduced slightly, insert peeled garlic cloves into the rice. If desired, add hot pepper — a little, to taste.

Close the cauldron tightly with a lid, reduce the heat to minimum and cook for 40 minutes. Do not lift the lid or look inside.

Turn off the heat, but leave the lid closed for 10 minutes. Then open it, stir the pilaf from the bottom and transfer it to a large dish.

The rice will be fluffy, the duck meat will be tender and soft. Serve hot with a fresh vegetable salad.